Thursday, May 23, 2013
In the summer, I love a campfire. Even more so, I love campfire treats like s'mores! Since we don't have a firepit in our back yard I don't get them very often so I'm always interested in s'more type desserts. This one appealed to me because of how simple it seemed. And it was simple but more importantly, it was delicious. Definitely more fattening since I inhaled about 1/2 the bowl immediately, but totally tasty!
I realized as I was making this that it reminded me of my grandma Mimi. If I was at Mim's house and she didn't have any candy (she usually always had candy for us grand kids) then I would take some chocolate chips and marshmallows and heat it up in the microwave until they were melted and then mix them together and eat it with a spoon. I only ever did this at her house. Probably because she was the only person who wouldn't scold me for eating marshmallow-chocolate goop with a spoon. She always just thought it was a weird funny snack. Since what I used to make is essentially what this dip is, I cant believe I never thought of this before! This dip is a little more socially acceptable than just scarfing down melted marshmallow-chocolate goop with a spoon, so it is a keeper!
Easy S'Mores Dip
From: Bakeaholic Mama
Prep/cook time: 10 min
1 cup of milk chocolate chips
2 Tbsp milk
1 1/4 cup mini marshmallows
Graham crackers for dipping
1. In a medium sauce pan add chocolate chips, milk, and 1 cup of marshmallows. Mix continuously over medium heat until melted and smooth. (Meanwhile preheat broiler)
2. Pour/Scrape mixture into a small casserole dish. Top with Remaining marshmallows.
3. Place dish under broiler for approximately 60 seconds or until the top has started to brown. Serve with graham crackers.
Wednesday, May 22, 2013
I decided to try something new, as you can probably tell from the name of the post, it is called What's For Lunch Wednesday. I struggle with coming up with healthy lunches (or snacks) for work. So I am going to start doing What's For Lunch Wednesday to share some of the things I'm coming up with to eat at work, and I'm hoping you will share in the comments what you are eating to give me some more ideas. I don't promise I will post every Wednesday but I'm going to try to do it at least 2 times a month. Also, since I will be at work, I won't have any pictures of the ingredients and most of my pictures will be taken at my desk with my iphone.
When I lived in Holland there was a place called Nature's Market that I used to like to go to get a sandwich. I'm not really a fan of a traditional sandwich but this place had really good whole grain bread and I would get the hummus and veggie sandwich. I decided to try to make my own to bring for lunch. The beauty of this is you can use whatever veggies you want (or whatever you have on hand) and as many as you want. I just cut up a bunch of veggies and threw them in a small Tupperware and assembled the sandwich at work. It turned out to be really good and filling!
Please let me know in the comments what you are having today (or what some of your favorites are)! I could use more ideas!
What's For Lunch Wednesday: Veggie Hummus Pita
From: Elizabeth's Dutch Oven
Prep time: 10 min
Hummus (homemade or store bought - I used Athenos Original)
Whole Wheat Pita Pockets
Assorted veggies I used:
- Cucumbers, sliced
- Tomatoes, sliced (or halved if you use grape)
- Red, Yellow, Orange, or Green Peppers (sliced)
Use any veggies you like (other suggestions: spinach, shredded carrots, alpha sprouts, red or green onion, corn, avocado, etc)
1. Open pita and slather on a good amount of hummus along one side of the pita (try to spread it all the way to the edges).
2. Fill pocket with assorted veggies. Enjoy!
Monday, May 20, 2013
I saw this on pinterest, it reminded me of something I get from Protein bar on a regular basis and knew I had to make it. After I looked at the recipe, I decided I wanted to make it more of a main dish, less of a salad. So I made a few changes, but not many. Results? I made it twice in two weeks - so obviously thought it was good. It is a meal in a bowl and as you suspect, it is very filling and buffalo-y. The recipe called for blue cheese, but Bill doesn't like goat cheese, so I used Feta (and one time I used Goat cheese on just my bowl). So feel free to use what ever cheese you prefer!
(Not pictured - Lawry's Salt)
Buffalo Chicken Quinoa with Broccoli, Carrots and Cucumbers
Adapted from: Half Baked Harvest
Prep time: 10 min
Cook time: 20 min
1 cup quinoa
2 cups water
1 lb boneless skinless chicken breast, cooked and shredded
1 cup broccoli florets
3/4 cup shredded carrots
1/2 cucumber, peeled and shredded
1/2 cup blue cheese crumbles (or feta, or goat cheese)
4 green onions, chopped
1/4 cup olive oil
1/2 -3/4 cup hot sauce (I used Franks buffalo sauce)
1 teaspoon seasoned salt (I used Lawry's)
1. In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 13-15 minutes. Remove from the heat, fluff the quinoa with a fork.
2. While the quinoa is cooking, prepare other ingredients. Chop onions and cucumbers. Steam broccoli (I steam for about 8 min).
3. Make buffalo sauce by combining olive oil, hot sauce and seasoned salt in a small bowl and whisk to combine.
4. But warm chicken in a bowl and add 1/2 of the sauce. Stir to coat chicken.
5. When Quinoa is ready add the chicken, broccoli, carrots, cucumbers, and the rest of the sauce and toss well. Add the cheese and half of the green onions. Toss again and serve warm topped with green onions and cheese crumbles.
Thursday, May 16, 2013
I'm trying to eat cleaner and therefore less processed foods. Unfortunately (or fortunately for my health), that means I don't get to eat much candy. The good news is that it is really easy to make some of my own healthier treats! This was so easy to make, it only took 5 minutes, and is so rich and creamy. They look like Reese's cups, and while there is a peanut butter flavor to them they don't taste exactly like them, but definitely a good enough substitute for my sweet tooth!
Primal Peanut Butter Fudge Cups
From: Practical Paleo
Prep Time: 5 min
Chill Time: 30 min
1/2 cup coconut oil
1/2 cup cocoa powder
1/2 cup smooth peanut butter (or almond butter)
1/4 cup raw honey or maple syrup
1/2 tsp vanilla
1. Melt coconut oil (I did mine for about 15 seconds in the microwave).
2. Blend all ingredients together in a food processor. Pour into paper-lined muffin tin cups or silicon muffin cups - fill to 1/2 inch full. Makes 10 (you could probably do 12 and just have thinner cups).
3. Chill for 30 minutes or freeze for 10 min. When firm, remove. Store in a sealed container in the refrigerator.
Monday, May 13, 2013
One day I was feeling like some Greek style chicken, and found a bunch of recipes, but none exactly like I was looking for. I wanted to make it all in one skillet and serve it over rice. So I decided to just come up with something myself. I think it turned out really good! It was flavorful, but still a lighter dish, and best of all, all made in one pan in only about 30 min! I served mine over brown rice, but I think quinoa would would be just as good. The only thing I might do differently is to add some lemon and salt and pepper (I included it in the recipe). Enjoy!
Skillet Greek Chicken with Artichokes, Spinach, Tomatoes, Feta and Kalamata Olives
Prep time:10 min
Cook time: 20 min
1 lb chicken, cut into chunks
1/2 bag of spinach (I pulled off the stems, but you can do whatever you want)
1/2 jar of kalamata olives, halved
1 can artichoke hearts, drained and roughly chopped
1/2 container of grape tomatoes, halved
1/2 -3/4 cup chicken broth
1/4 -1/2 tsp Italian seasoning
1-2 cloves garlic, minced
1 Tbsp olive oil
Salt & Pepper
1. Heat olive oil on medium high heat in a large skillet. Salt and Pepper Chicken. Once hot, add chicken chunks and cook turning occasionally for 6-7 minutes until just cooked through.
2. Add garlic and Italian seasoning and cook for 1 more minute. Turn heat to medium low heat. Add chicken broth and stir in artichokes, olives, and tomatoes and heat for 2-3 minutes until broth bubbles. If desired, add a squeeze of lemon juice in.
3. Stir in spinach and cook until spinach starts to wilt (about 2-3 minutes). Taste and add salt and pepper to taste.
4. Turn off heat and stir in a handful of Feta cheese. Serve over rice (or quinoa) and garnish with additional feta cheese.
Thursday, May 9, 2013
Like a lot of people these days, I'm trying to make my snacks instead of buying granola/snack bars that I don't really love or know what exactly is in them. This one looked not only easy, but delicious. I think they turned out great, and were great to bring with to work for a snack when I'm feeling like a need something a little sweet in the afternoon. I might try throwing Chia Seeds in the mix next time. I do suggest storing them in the fridge because i left one at my desk all morning and it was still delicious, but a little difficult to eat because it was soft.
Chocolate Peanut Butter Granola Bars
From: The Marathon Mom
Prep/cook time: 10 min
Chill time: 1 hr
Makes 8-10 bars
1/2 cup natural peanut butter
1/2 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 Tbsp wheat germ or ground flax seed (we used Flax)
1/2 cup coconut (I used some slivered almonds because I wasn't too keen on coconut)
1/2 cup mini chocolate chips
1. Melt the butter, peanut butter, and honey in a pot over medium to low heat, stirring constantly. Turn off the burner when mixture is melted together.
2. Pour in the cup of oats and Flax/Wheat germ. Stir til combined.
3. Wait until it cools and stir in the almonds/coconut and chocolate chips. Or you can put both in before it cools and the chocolate will melt and will give it a more chocolaty taste overall (which is what I did and really liked the flavor).
4. Spread into foil-lined 8x8 pan and stick in the fridge.
5. Once cooled, flip out hardened bars and cut to the size you like.
Monday, May 6, 2013
I saw this pinned on Pinterest without really a recipe, but figured I could figure it out myself. They looked so cute and easy to make. They were a great light dessert and were perfect for Valentines (yes, I know that was months ago, I'm back logged on my recipes), but I think they would be an even better summer dessert.
Strawberry, Angel Food Cake, and Chocolate Skewers
Prep Time: 15 min
Cook Time: none
Angel Food Cake
Chocolate Chips (or melting bark/wafers)
1. Cut green tops off of strawberries and cut angel food into small squares.
2. Slide skewers through Angel food cake and strawberries alternately.
3. Melt chocolate in microwave and drizzle over skewers. Let cool and serve.
Thursday, May 2, 2013
As I've mentioned (a few million times) I'm a fan of Mexican food. I love authentic Mexican, and not so authentic Mexican food. Pretty much anything with a Mexican flare or any hint of Mexican. With over 50 Mexican recipes on the blog and Cinco de Mayo coming up I figured I would highlight 15 of my favorites.
Favorite Mexican Appetizer Recipe:
Favorite Mexican Dips Recipe:
|Southwest Corn Dip|
Favorite Salsa Recipe:
|Easy Restaurant Style Salsa|
Favorite Mexican Nacho Recipe:
|Chicken Skillet Nachos|
Favorite Mexican Soup Recipe:
|Slow Cooker Quinoa Chicken Chili|
Favorite Mexican Salad Recipe
|Southwest Chopped Chicken Salad|
Favorite Mexican Fajita Recipe:
|Oven Baked Chicken Fajitas|
Favorite Mexican Chicken Recipe:
|Southwest Chicken and Rice Bake|
Favorite Mexican Fish Recipe:
|Fish Tacos with Cilantro Lime Crema|
Favorite Mexican Beef Recipe:
Favorite Mexican Breakfast Recipe:
Favorite Non Mexican Mexican Recipe:
|Crock Pot Korean Tacos|
Favorite South Beach Diet Mexican Recipe:
|Slow Cooker Spicy Lime Chicken Lettuce Wraps with Avocado Salsa|
Favorite Mexican Side Dish:
|Chevy's Copy Cat - Mexican Sweet Corn Cake|
Favorite Mexican Dessert:
Monday, April 29, 2013
I was talking to my brother one night and he told me that his wife (Natalie) makes these skillet Chicken Nachos the eat often. I immediately knew I had to try them and went out the next day to buy the ingredients. They were definitely right up my alley and so easy to whip up! It is a pretty healthy mixture and hits the spot when you are craving some possibly not so healthy nachos. I made it again a couple weeks later on a Friday night when I just wanted to have a big plate of nachos and watch a movie on a Friday night. Thanks Dan & Natalie - this recipe is definitely a keeper!
Skillet Chicken Nachos
From: Natalie Bos/ Betty Crocker
Prep time: 10 min
Cook Time: 10 min
1 1/2 lb boneless, skinless chicken breasts, cut into 1/4 inch pieces
1 pkg taco seasoning
1 (8oz) can tomato sauce
1 medium red bell pepper, chopped (or green)
1 (15oz) can black beans, drained and rinsed
1 (7oz) can whole kernal sweet corn, drained
2 cups shredded mexican cheese blend
1. In a 12 inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3-5 minutes, stirring occasionally, until no longer pink in center.
2. Stir in Taco seasoning, tomato sauce, bell pepper, beans, corn and 1 cup of cheese. Reduce heat to medium; cook 3-5 minutes, stirring occasionally, until heated through and cheese is melted.
3. Divide tortilla chips between plates, spoon chicken mixture evenly over chips. Sprinkle with remaining cheese and cilantro.
Thursday, April 25, 2013
I wanted to make a spring dessert for Easter and came across this Lemon Meringue Cake. I love lemon and prefer cakes to pie, so I decided to give it a try. I haven't ever made anything with meringue or the custard inside, so this was an adventure. Luckily I had some time on my hands to tackle this recipe. I didn't do everything exactly right and had to google a couple of things during it, but everything turned out great! It was really light, sweet, and lemony. Perfect spring/easter dessert.
A couple of things I learned that weren't included in the original directions:
- The cake and filling can be made the day before, but the meringue should be made the same day so it doesn't sweat/droop.
- Meringue should be made in a stainless steal or glass bowl that is clean and completely dry
- Meringue took a lot longer to beat than I thought it would - I didn't time it but it was probably around 5-7 minutes or maybe more
- Use eggs that are at least a couple days old because the whites whip better with older eggs
Lemon Meringue Cake
From: Heat Oven to 360
Prep time: 45 min
Cook time: 35 min
For the cake:
1/3 cup butter, softened
1/2 cup sugar
1 whole egg, plus 2 egg yolks (save whites for meringue)
1 cup plain white flour
1 tsp baking powder
1/3 cup milk
1/2 tsp vanilla extract
1/2 teaspoon lemon extract
For the filling:
2 egg yoks (save whites for meringue)
1 cup water
3/4 cup granulated sugar
1/3 cup flour
pinch of salt
1 tsp grated lemon peel
1/4 cup lemon juice
1 Tbsp butter
For the Meringue:
4 egg whites at room temperature
1/4 tsp cream of tartar
3/4 cup granulated sugar
1. Heat oven to 350. Cream together butter and sugar until fluffy. Beat int he egg and egg yolks. Mix together the flour and baking powder and then beat into the creamed mixture alternating the milk, beginning and ending with the dry ingredients. Stir in vanilla and lemon extracts, mixing well.
2. Butter and flour an eight inch round cake tin. Pour in the batter, level off and bake at 350 for 20-25 min, or until toothpick inserted in the center comes out clean. Remove froom oven. Let sit in pan for 5 minutes then turn out onto rack to cool.
3. For the filling, combine the flour, sugar, and salt on the top of a double boiler. Mix together the lemon juice, water and egg yolks and then stir into the four/sugar mixture along with the lemon zest. Place over simmering water and cook, stirring until thickened. Remove from heat and let cool5 minutes, then stir in the butter until melted. Set aside until cool. NOTE: This can be done in the microwave as I did - stir every minute until the curd is cooked. There is a greater chance the curd may be a little grainy, but I didn't have this problem and it is much faster.
4. Place the cake layer on a plate (one that can handle some heat) and spread the lemon filling over. Beat together the room temperature egg whites and cream of tartar in a stainless steel or glass mixing bowl that is clean and dry at a low/medium speed until the mixture begins to turn foamy. Then continue to beat slowly adding the sugar and beat on medium/high speed until mixture is stiff (soft peaks), but not dry. This takes several minutes, do not stop halfway through to take a break. Meringue is done when it is not runny and when you can hold a spoonful of it upside down and none drops off (or when you swirl a spoon through it and the swirls hold their shape indefinitely). Also, this should be done the day of, not the day before if it can be avoided.
5. Spread meringue over top and sides of cake. Place in 350 degree oven and bake until the meringue browns, about 10-15 minutes. Remove from oven and cool. serve at room temperature, cutting slices with a wet knife - this helps prevent the meringue from tearing as you cut it.